A recipe by Julie Van Rosendaal
Preheat the oven to 425˚F. Place the salmon skin side down on a parchment-lined baking sheet and drizzle with oil. Tear the kale leaves around it, drizzle with oil and scrunch them with your hands to coat. Sprinkle everything with salt and roast for 10 minutes, or until the edge flakes with a fork, but the middle is still moist.
Meanwhile, whisk or shake together all the dressing ingredients, along with a pinch of salt and 1/3 cup water, or enough to make a pourable consistency. Pile some grains into a shallow bowl and top with chunks of salmon, kale, chopped avocado, tomato and almonds, and drizzle with the tahini dressing.